Ingredients

Servings: 6

•  1½ kilo goat, shoulder, in portions
•  500 g feather pasta
•  100 g all-purpose flour
•  3 large onions, chopped
•  2 cloves garlic, crushed
•  1 tbsp tomato paste
•  600-700 g tinned tomatoes, melted, or 6-8 fresh tomatoes, grated
•  1 bay leaf
•  2 allspice
•  80 ml olive oil + 60 ml + 50 ml, for serving
•  salt, freshly ground pepper
•  150 g ripe manoura, grated, for serving or spicy ripe gruyere

Procedure

1. Season the meat with salt and pepper and flour it.
2. In a saucepan, heat 80 ml of olive oil over high heat and sauté the meat for 6-7 minutes, until golden brown and a rosy crust forms.
3. Remove the meat and leave it on absorbent paper to drain.
4. In the same pot, without cleaning it, pour the 60 ml of olive oil and heat over high heat.
5. Add the onion and sauté for 3-4 minutes, until wilted. Add the garlic and sauté for 30 seconds. Add the paste and stir for 2-3 minutes. Add the grated tomato, add the meat again, add the bay leaf, spices, salt and pepper and enough water to cover the meat well.
6. Let the food come to a boil, remove from heat and transfer to a casserole dish.
7. Cover with the lid and bake in a preheated oven at 170°C for 1-1½ hours.
8. Remove from the oven, carefully open the lid and scatter the crumbs.
9. Season with salt and pepper and bake for another 15 minutes, covered, until the pancakes are cooked and the food is mushy. Add water if necessary.
10. Remove the lid and bake for another 5 minutes. Serve with raw olive oil and grated cheese.

Source: gastronomos.gr